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Barbecue Ranch Pasta
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Categories: American Recipes, Chicken, Pastas, Southwestern Recipes
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Total Time: 30 min.

For a while I was addicted to the Barbecue Chicken Chopped Salad at the California Pizza Kitchen and tried to transpose the Southwestern flavors unto a variety of other dishes. This is one of the more successful attempts. Sometimes, I like to add pine nuts, Jack cheese, and/ or crushed tortilla chips. A big plus for this pasta is that it tastes pretty good cold, too.

1 tablespoon olive oil
3 chicken sausage links - sliced
2 cups penne
2 cups frozen corn
1/2 cup barbecue sauce
1/2 cup lowfat sour cream
2 ounces ranch salad dressing mix (like
2 cups tomatoes - chopped
1/4 cup scallions - chopped
3/4 cup cilantro - chopped
1 jalapeno chile pepper - seeded and chopped
7 1/2 ounces black beans - drained

In a nonstick skillet heat oil over medium high heat. Add the sliced sausage and cook until browned (12 minutes). Meanwhile, cook penne according to package directions; adding frozen corn during the last 4 minutes of cooking time. Drain pasta and corn; return to pot.In a small bowl, mix barbecue sauce, sour cream, and ranch dressing powder until well combined. Add to pasta. Over very low heat mix the pasta mixture and the barbecue mixture until well combined and heated through. Remove from heat and add the remaining ingredients (including the cooked sausage). Season with salt and pepper. Toss. Serve immediately.

Calories: 389 Calories From Fat: 16%
Protein: 18g Carbohydrate: 68g
Cholesterol: 6mg Sodium: 316mg

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